Directions

Prep slow cooker pot with non-stick spray. Cut slices (some slices occur within the main slice along the bottom of the piece of meat) into the bottom of your pork then push in your minced garlic and about 2/3 of the diced chilies. As carefully as you are able (I wasn't very able) turn the pork over so that the open slit along the bottom with the garlic and chilies is face down. Sprinkle on your cumin seed powder, onion powder, lime juice, soy sauce and Worcestershire sauce. Take the remaining 1/3 of the diced chilies now and spread them over top of the pork as a kind of bad toupee.

Pour the juice from your can of stewed tomatoes around the pork and carefully add the stewed tomatoes themselves around the base of the meat, evenly. Take your drained & rinsed beans (black & white) and pour them in the pot around/atop the pork & tomatoes.

Cover and set on Low for 6 or more hour - alternately, on High for 4 or more hours if you get crunched for time...

As mentioned in the description, this recipe does not factor in tortillas, chips, cheese, etc... when calculating calories and other nutritional info per serving.